Spicy Chicken Adobo
Adobo—meat braised until tender in vinegar and soy sauce with lots of garlic—is the national dish of the Philippines. Itʼs a cinch to make and very flavorful. You could make this dish with pork or beef as well.
Serves: 4Hands-on: 20 minutesTotal: 1 hour 5 minutesDifficulty: Medium
- 2 lbs. chicken wings and thighs
- ½ cup soy sauce
- 1½ cups white vinegar
- 4 Thai bird’s eye chilies
- 3 bay leaves
- 10 garlic cloves, peeled and roughly chopped
- 1½ tsp. black peppercorns
- 4 cups cooked white rice, warm
- Combine all the ingredients in a large Dutch oven or pot.
- Bring ingredients to boil over high heat. Reduce the heat to a simmer and cook, stirring occasionally, until the chicken is thoroughly cooked and tender, about 40 minutes.
- Remove chicken from pot and place in a baking dish. Turn the oven to broil.
- Turn burner to medium-high heat and reduce braising liquid so that it thickens, about 15 minutes. Remove bay leaves.
- Broil chicken until it begins to caramelize, about 5 minutes. Return chicken to pot and let cook in thickened sauce for another 3–4 minutes.
- Serve adobo with rice and a generous drizzle of sauce.